"Deviled Crabs" you split them long ways and fill them with your favorite hot sauce....
(not my pics but have made them many times)
Croquette dough:
3 loaves stale sandwich bread
1 level tablespoon paprika
1 teaspoon salt
1 loaf stale cuban bread (grind
very fine and sift) (you can use a crusty French loaf here... )
Remove crust from 3 loaves of bread and discard crust. Dunk them in water. Drain water and squeeze until almost dry. Add the sifted cuban bread gradually until you have dough. Add paprika and salt. Mix thoroughly. Form dough into ball and put in fridge for approx. 2 hours.
Crabmeat filling:
5 Tablespoons oil
2 bay leaves
3 onions, finely chopped
1/2 teaspoon sugar
1 level tsp. salt
1/2 red or green bell pepper
finely chopped
1 6-ounce can tomato paste
4 cloves garlic, mashed or
chopped fine
1 lb. can fresh crabmeat (claws),
picked over and shredded
1 level tsp. crushed red hot
pepper (Italian style)
Fry very slowly in oil, the onions, bell pepper, garlic, crushed hot pepper for 15 minutes. Add bay leaves, sugar, salt, and tomato paste. Stir, then cover and cook 15 minutes at low heat. Add crabmeat and cook for 10 minutes, uncover, put on platter in fridge for 2 hours.
Take about 3 tablespoons of the bread dough and press in your hand; put in a tablespoon of crab filling, then seal like a croquette with two pointed ends. Dip into the following mixture: 2 eggs, well beaten with 1/2 c milk, salt, and a dash of pepper. Mix 1 cup cracker meal and 1/2 cup flour. Roll croquettes first in the cracker-flour mixture, then in the eggs, and again in the cracker-flour. Put in fridge for 2 hours. Fry in deep fat until brown. Make them any size you want.....they go well with red or white wine....
